Go Back
Easy slow cooker chicken stew simmering in a crock pot, showcasing a comforting and flavorful meal perfect for a simple weeknight dinner.

Ultimate Slow Cooker Chicken Stew

This slow cooker chicken stew is the perfect comforting and hearty meal for a busy weeknight. Packed with chicken, vegetables, and savory seasonings, it's a flavorful and satisfying dish that requires minimal effort. The slow cooker allows the flavors to meld together beautifully, creating a rich and delicious broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp Worcestershire sauce
  • 2 medium Yukon Gold or Russet potatoes, peeled and chopped optional
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • Fresh parsley, for garnish optional
  • Sour cream, for garnish optional
  • 1 bay leaf

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Fork
  • Mixing bowl (optional, for slurry)
  • Whisk (optional, for slurry)

Method
 

  1. Place the chopped carrots, celery, and diced onion in the bottom of your slow cooker.
  2. Add the minced garlic on top of the vegetables.
  3. Place the chicken pieces on top of the vegetables in the slow cooker.
  4. Sprinkle the chicken and vegetables with dried thyme, dried rosemary, paprika, black pepper, and salt.
  5. Pour in the chicken broth and Worcestershire sauce.
  6. Add the bay leaf.
  7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreddable with a fork.
  8. If adding potatoes, peel and chop them into 1-inch pieces. Add them to the slow cooker during the last 2 hours of cooking.
  9. If you prefer a thicker stew, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking. Stir well to combine and allow the stew to thicken.
  10. Once the chicken is cooked through, use two forks to shred it directly in the slow cooker.
  11. Stir everything together well to combine all the ingredients and shredded chicken.
  12. Remove the bay leaf.
  13. Serve the chicken stew hot. Garnish with fresh parsley or a dollop of sour cream, if desired.

Notes

For best flavor, use high-quality chicken broth. Browning the chicken and vegetables in a skillet before adding them to the slow cooker will add even more depth of flavor. Adjust the seasoning to your liking. The stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely before reheating. Feel free to add other vegetables like peas, green beans, or corn. For a spicy kick, add a pinch of red pepper flakes or a chopped jalapeno pepper.